Serves 4 to 6

Directions

Preheat the oven to 325F.

In a skillet large enough to hold the chicken breasts in a single layer, heat 1 tablespoon of the olive oil over medium heat.

Season both sides of each chicken breast with salt and pepper and a generous sprinkling of ground cumin (use about 1 tablespoon total for all chicken breasts). Season one side of each breast with ground coriander (if using.)

When the pan is hot, add the seasoned chicken breasts and cook on one side for 3 minutes or until the chicken begins to brown. Turn the chicken over and cook for 3 minutes more. Remove the chicken to a cutting board (the chicken won’t be cooked through at this point.)

In the same pan, add another tablespoon of olive oil and add the onion and red pepper slices. Cook over medium-low heat, stirring occasionally, until the vegetables just begin to brown, about 15 minutes.

Meanwhile, warm the tortillas. If you are using more than four tortillas, divide the tortillas into two stacks. Wet your hand and sprinkle a little water between each tortilla, and then wrap each stack separately in aluminum foil. Place the tortillas in the oven to warm. (The water will keep them moist and keeping the foil packages small helps ensure even warming.)

When the chicken is cool enough to handle, cut each breast in half widthwise, and then thinly slice each half lengthwise. Once the vegetables have started to brown, add the chicken slices back to the skillet along with 1/2 tablespoon of ground cumin and cook, stirring, until the chicken is just cooked through, about 2 to 3 minutes. Taste the mixture and add more salt, pepper and/or ground cumin as desired. (Note: The mixture should be very flavorful as it will be ensconced in a tortilla and smothered with toppings!)

Serve the chicken mixture on the warm tortillas and let everyone make their own personalized fajita.